Classic Lyonnaise Salad with Dijon Olive Oil Dressing
Lyonnaise salad (or Salad Lyonnaise) is a traditional dish hailing from the city of Lyon (touted as one of the best gastronomic cities in France). As far as salads go, this one hits all the high notes. The poached eggs act almost as a second dressing, giving credence to the bacon-fried croutons to aid in the sopping. Frisee (or gem lettuces) give a little palate play, providing some crunch. While the dressing adds notes of tart and tang, rounding out the other ingredients harmoniously.
Classic Lyonnaise Salad with Dijon Olive Oil Dressing
Course: Salads, MainCuisine: FrenchDifficulty: Medium4
servings10
minutes30
minutesThe salad dressing in this recipe can be made a couple days in advance, especially since there is a hefty bit of prep involved with this recipe, that will certainly save a little bit on time. Frisee lettuce can be a tricky ingredient to get your hands on. Gem lettuces, arugula or even endive are all welcome substitutions.
Ingredients
2tablespoonswhite wine vinegar
8eacheggs
4 – 5eachthick slices slab bacon, cut into cubes
1eachdemi baguette (or half of a whole baguette)
1eachshallot, peeled and minced
1eachgarlic cloves, peeled and minced
1tablespoondijon
2tablespoonswhite wine vinegar
6tablespoonsmedium-robust intensity extra virgin olive oil
1/4teaspooncracked black pepper
pinchgranulated sugar
5ozfrisee or gem lettuces
Directions
- Bring a large pot, filled halfway with water, to a simmer over medium-high heat. Once simmering, stir in vinegar and carefully crack in eggs. Reduce heat to medium/medium-low and cook for 3 – 4 minutes or until egg whites are firm and yolks are still a little runny. Remove from the pot using a slotted spoon.
- Heat a large skillet over medium-high heat. Once hot, add bacon and cook until browned and crisp, about 3 minutes. Remove bacon with a slotted spoon (reserving as much bacon grease in the skillet) and set aside drain on a paper towel.
- Return the skillet (with reserved grease) to medium-high heat and add baguette slices. Toast for 1 – 2 minutes, or until crispy and golden brown. Remove from the skillet and set aside.
- In a large bowl, whisk together shallot, garlic, dijon, vinegar and olive oil until combined. Season dressing with some pepper and sugar.
- Divide lettuces between plates and top with poached eggs, bacon and croutons. Drizzle with dressing right before serving.
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